Steak, Mash and Eggs
A properly hot pan and a thin cut of steak means just 2 to 2 and a half minutes per side for medium-rare, with a real crust to show for it.
A chimichurri butter melts straight over the hot, sliced steak instead of sitting on the side, so every bite gets a hit of garlic, parsley and chilli.
Sweet potato mash and a fried egg round it out, a proper steakhouse plate at home in 35 minutes.
Steak, Mash & Eggs
BEEF · DINNER · MEDIUM
A proper steakhouse plate, no reservation required
Bringing the steak to room temperature and patting it fully dry before it hits the pan is what actually gets you a real crust, skip it and you'll cook unevenly from edge to centre.
Resting the steak the full 5 to 10 minutes before slicing keeps the juices in the meat instead of pooling out onto the board.
Chimichurri butter melting over the hot steak does more work than a sauce on the side ever could, garlicky, herby, and right where it needs to be.
Steak, Mash and Eggs
Ingredients
Steak
- 400 g Rump or Scotch (Ribeye) Steak
- 15 ml Olive Oil
- Salt & Pepper
Sweet Potato Mash
- 400 g Sweet Potato
- 200 g Potatoes All Rounder
- 80 g Greek yogurt
- Salt & Pepper
Chimichurri Butter
- 50 g Unsalted Butter Softened
- 5 g Flat Leaf Parsley Chopped
- 1 Garlic Clove
- 5 ml Red Wine Vinegar
- 1 g Dried Chilli Flakes
- Salt & Pepper
Serving & Garnish
- 2 Whole Eggs
- Flat Leaf Parsley Chopped
Method
- Bring the steak to room temperature and pat dry. Rub with olive oil and season with salt.
- For the chimichurri, mix all ingredients until combined. Chill for 30 minutes — spoon or slice over steak slices.
- Boil all-arounder potatoes & sweet potatoes in a pot for 22-25 minutes or until fork tender. Drain through a colander.
- Mash, using a rice or handheld masher. Add in yogurt, salt, and pepper. Serve chunky or smooth.
- Place a pan over medium heat, add oil and crack in 2 eggs. Cook for 3-4 minutes or until the whites have just set. Remove from the pan.
- Heat grill pan or heavy skillet to smoking hot. Sear the steaks for 2 to 2 1/2 minutes per side for medium-rare. Rest 5–10 mins — slice thin against the grain.
- Serve in bowls, garnish with flat leaf parsley and cracked black pepper. Dig in.
Why bring the steak to room temperature before cooking?⌄
A cold steak straight from the fridge cooks unevenly, browning on the outside before the centre catches up. Room temperature gets you a more even cook edge to edge.
Can I make the chimichurri butter ahead of time?⌄
Yes, it keeps refrigerated for up to 3 days. Let it come back to room temperature, or melt it fresh straight over the hot steak when you're ready to serve.
Can I cook the steak to a different doneness?⌄
Yes, just adjust the time per side and pull the steak at the internal temperature you want: rare 50°C (120°F), medium-rare 55°C (130°F), medium 60°C (140°F), medium-well 65°C (150°F), well done 71°C (160°F). Pull it off the heat about 3-5°C (5-10°F) below your target, since the temperature keeps rising as it rests. A thermometer is worth it on a thin cut like this since time alone is easy to misjudge.
Can I swap the fried egg for something else?⌄
A poached egg works just as well if you'd rather. Either way, cook it fresh just before serving, it doesn't hold or reheat well.
